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Smoked salmon with beetroot & vodka crème fraîche

Smoked salmon with beetroot & vodka crème fraîche

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A star rating of 4.7 out of 5.39 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 6

A hit of vodka gives this classic a new edge. Serve with a shot of vodka for full effect

  • Easily doubled
  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal189
fat15g
saturates9g
carbs5g
sugars5g
fibre1g
protein8g
low insalt1.37g
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Ingredients

  • 200ml tub crème fraîche
  • 3 tsp vodka
  • 2 tsp hot horseradish sauce
  • 6 slices smoked salmon
  • 250g pack small, cooked beetroot (not in vinegar), thinly sliced, then shredded
  • salmon caviar (optional)
  • few small, torn dill sprigs

Method

  • STEP 1

    Beat the crème fraîche with the vodka and a little seasoning until it holds its shape, then stir in the horseradish. Chill in the fridge.

  • STEP 2

    Lay the slices of salmon over plates, then top with the beetroot and a spoonful of the crème fraîche. Top with the salmon caviar, if using, then scatter with the dill. Grind over some black pepper and serve.

Recipe from Good Food magazine, December 2007

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Overall rating

A star rating of 4.7 out of 5.39 ratings
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